SAUTEED BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.
- When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately.
SAUTEED BROCCOLI
Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.
Provided by Country Crock®
Time 17m
Yield 6
Number Of Ingredients 5
Steps:
- Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
- Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.7 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 58.6 mg, Sugar 1.3 g
SAUTEED BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SAUTÉED BROCCOLI WITH FLORET VINAIGRETTE
Steps:
- Preheat oven to 450°. Remove tender leaves from broccoli stems; wash leaves and set aside. Separate florets from large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use). Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2-3 layers). Quarter stems lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor). Place florets on a rimmed baking sheet; drizzle with 2 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15-20 minutes. Let cool; mince florets. Whisk shallot, vinegar, and lemon zest in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper. Toss broccoli stems and remaining 1 Tbsp. grapeseed oil in a large bowl. Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3-4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
SAUTEED BROCCOLI WITH FLORET VINAIGRETTE
Finally! A recipe that features the lowly broccoli stem!!
Provided by Lynette ! @breezermom
Categories Vegetables
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°. Remove the tender leaves from the broccoli stems; wash leaves and set asidel
- Separate the florets from the large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
- Cut the bottom 1" from the stems and discard. Using a vegetable peeler, remove the woody outer layer to expose the pale-green center (you'll need to remove 2-3 layers). Quarter the stems lengthwise. With the tip of a paring knife, make shallow crosshatches into the flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
- Place florets on a rimmed baking sheet; drizzle with 2 tablespoons grapeseed oil and toss to coat. Season with salt and pepper. Roast the florets, turning once, until charred, 15 to 20 minutes. Let cool; mince florets.
- Whisk shallots, vinegar and lemon zest in a medium bowl; Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
- Toss broccoli stems and remaining 1 tablespoon grapeseed oil in a large bowl, Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3-4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.
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